| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 2 |
|
Or |
| 3 |
|
Chili peppers |
| 1 |
|
Clove garlic |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Skin and bone chicken; cut in thin slices, then in strips. Cut chili
peppers in strips.
2. Mince garlic; then combine with soy sauce, salt and sugar.
3. Heat oil. Add peppers and stir-fry until they change color (about 2
minutes). Remove from pan.
4. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness
(1 to 2 minutes).
5. Return peppers; stir-fry a few times. Stir in garlic-soy mixture to
blend (about 1 minute).
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Serve at once.
NOTE: For color variety, use both green and red chili peppers.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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